Healthy Recipes

Banana Buttermilk Pancakes

This is a variation of the classic pancake recipe with banana slices cooked right into the batter.

Banana Buttermilk Pancakes
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½ cup white flour
½ cup whole wheat flour
2 tablespoons cornmeal
½ teaspoon baking powder
¼ teaspoon cinnamon
1 egg
2 tablespoons honey
2 tablespoons plain low-fat yogurt
1 cup buttermilk
Olive oil or melted butter, for skillet
2 bananas, sliced into ¼-inch slices


  1. Mix flour, cornmeal, baking powder, and cinnamon together in a large bowl.

  2. In a separate bowl, mix egg, honey, yogurt, and buttermilk together. Beat lightly, then pour wet ingredients into dry ingredients. Stir until combined. Add more buttermilk if you prefer thinner pancakes.

  3. Heat nonstick skillet over medium heat. Brush lightly with olive oil or butter. For each pancake, place 3 to 4 slices of banana in one spot on skillet. Pour about ¼ cup batter over the banana slices. Cook until golden underneath. Flip and finish cooking on second side. Repeat with remaining batter.

    To produce lighter pancakes, separate the eggs: Stir the yolk into the wet ingredients, and beat the white until stiff. Just before cooking, gently fold whipped egg whites into batter. Serve with organic syrup.

Nutritional facts: 

Per serving: 380 calories, 6 g fat (2 g saturated), 72 g carbohydrates, 11 g protein, 4 g fiber, 211 mg sodium (11% Daily Value).